| Fast Prep | Dump And Go | Calorie Smart

chicken and baby potatoes with pesto

prep: 20 minutes | slow cook: 6 to 8 hours (low) or 3 to 4 hours (high) | MAKES: 5 servings (4 oz. chicken + ¾ cup potato mixture each)

• 1 lb. red new potatoes, halved
• 1 medium onion, cut into wedges
• 3 cloves garlic, minced
• 1 sprig fresh rosemary
• 1 lemon
• 2 chicken breast halves with bone (about 2½ lb. total)
• ½ cup reduced-sodium chicken broth
• ¼ tsp. salt
• ⅛ tsp. black pepper
• 2 Tbsp. refrigerated basil pesto
• ¼ cup finely shredded Parmesan cheese (1 oz.)

1. In a 4- to 5-qt. slow cooker place the first four ingredients (through rosemary). Use a vegetable peeler to peel long strips of zest from the lemon. Add lemon zest to cooker. Cut remaining lemon into wedges and set aside. Place chicken in cooker; add broth. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours or until chicken is done (170°F) and potatoes are tender.

2. Transfer chicken to a platter; remove and discard skin and bone. Slice chicken breasts. Using a slotted spoon, transfer potato mixture to the platter. Discard rosemary and lemon zest. Sprinkle chicken and potato mixture with salt and pepper. In a bowl stir together pesto and 1 Tbsp. of the cooking liquid; discard remaining cooking liquid. Drizzle chicken and potato mixture with pesto mixture. Sprinkle with Parmesan cheese. Serve with lemon wedges and, if desired, additional lemon zest.

PER SERVING: 307 cal., 8 g fat (2 g sat. fat), 114 mg chol., 406 mg sodium, 18 g carb., 2 g fiber, 3 g sugars, 38 g pro.